Ingredients
For the shortbread crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, at room temp
For the lemon filling:
4 eggs, beaten
1/3 cup fresh lemon juice (about 2 good size lemons)
1 1/2 cups white granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Dusting:
additional powdered sugar for dusting top of bars (use desired amount)
Directions
Preheat oven to 350 degrees F.
For the shortbread crust, in a large bowl add flour, powdered sugar and butter, using a fork for mixing - dough will be crumbly/coarse (see photo).
Press dough into an ungreased 9x13 glass baking pan. Bake on middle rack of oven for 20 minutes. Remove and cool.
While the crust is cooling, in a medium size bowl prepare the lemon filling. By hand, whisk together eggs, lemon juice, white sugar, flour and baking powder - whisk until blended well. Pour lemon filling over the baked shortbread crust, place in oven on middle rack and bake for an additional 25 minutes.
Remove, dust with powdered sugar while still hot. Allow to cool then cut into even squares.
Store in an airtight container in the refrigerator for up to seven days.
Recipe makes up to 35 bars depending on desired size.
Tips
To press shortbread dough in pan, lightly flour hands.
You can dust with more powdered sugar if areas "melt away" during storage for a pretty presentation when serving.